Best 2 Yorkshire Parkin Recipes

Yorkshire parkin is a traditional British sticky gingerbread cake that hails from the county of Yorkshire, England. This delectable treat is known for its distinctive dark color, chewy texture, and the subtle blend of spices used in its preparation. Parkin is often enjoyed during special occasions and festivities, particularly in the colder months, thanks to its comforting and warming qualities. Its origins can be traced back to the Victorian era, where it was a staple in many Yorkshire households. If you're looking for a sweet and satisfying dessert that captures the essence of traditional British baking, then Yorkshire parkin is a must-try.

Check out the recipes below so you can choose the best recipe for yourself!

YORKSHIRE PARKIN

Yorkshire Parkin image

Remember, remember the fifth of November Gunpowder, treason and plot. I cannot think of a reason why gunpowder, treason Should ever be forgot. Parkin is a ginger bread type food that is traditionally eaten on bonfire (Guy Fawkes) night in Yorkshire. It's good at any other time during autumn or winter as well though!

Provided by -Sylvie-

Categories Dessert

Time 1h10m

Yield 1 Parkin, 8 serving(s)

Number Of Ingredients 11

Ingredients

125 g butter (4oz) or 125 g lard (4oz)
125 g golden syrup (4oz)
125 g black treacle (4oz)
125 g sugar (4oz)
250 g plain flour (8oz)
250 g medium oatmeal (8oz)
1 pinch salt
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 egg, beaten

Steps:

Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted.
In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
Make a well in the centre and pour in the melted butter mixture.
Beat together.
When combined add the egg and mix until you have a smooth soft batter.
If the batter seems to be stiff add 1tbsp of milk.
Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
Cool and cut into squares.
This will last a long time if you store it in an airtight cookie tin.

Nutrition Facts : Calories 533.2, Fat 15.7, SaturatedFat 8.6, Cholesterol 59.8, Sodium 296.6, Carbohydrate 90.2, Fiber 4.5, Sugar 20.9, Protein 10.1

YORKSHIRE PARKIN RECIPE

YORKSHIRE PARKIN RECIPE image

Categories Cake Breakfast Bake Quick & Easy Fall

Yield 10 slices

Number Of Ingredients 12

Ingredients

8 oz/220g soft butter
4 oz/110g soft, dark brown sugar
2oz / 55g black treacle/molasses
7oz / 200g golden syrup/ corn syrup
5oz/ 120g medium oatmeal
7 oz/ 200g self raising flour
1 tsp baking powder
4 tsp ground ginger
2 tsp nutmeg
1 tsp mixed spice
2 large eggs, beaten
2 tbsp milk

Steps:

Heat the oven to 275°F/140°C/gas 1 Grease an 8" x 8"/ 20cm x 20cm square cake tin. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together. In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly. Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight con

Tips:

Use good quality ingredients. This will make a big difference to the taste of your parkin.
Don't overmix the batter. Overmixing can make the parkin tough.
Bake the parkin in a slow oven. This will help it to cook evenly and prevent it from burning.
Let the parkin cool completely before cutting it. This will help to prevent it from crumbling.
Store the parkin in an airtight container at room temperature. It will keep for up to 2 weeks.

Conclusion:

Parkin is a delicious and traditional British cake that is perfect for autumn and winter. It is easy to make and can be enjoyed by people of all ages. With its rich and sticky texture, parkin is a cake that is sure to be a hit at any gathering. So next time you are looking for a sweet treat, why not give parkin a try? You won't be disappointed.